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Strawberry Cheesecake Bites Recipe

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★★★★★

4.7 from 83 reviews

These Strawberry Cheesecake Bites are delightful no-bake treats combining the rich creaminess of cheesecake with the sweet fruity flavor of strawberry cake mix. Coated in pink candy melts and optionally drizzled with white almond bark, they offer a fun, bite-sized dessert perfect for parties or snacking.

Ingredients

Scale

Base Mixture

  • 15.25 ounces strawberry cake mix (dry)
  • 8 ounces cream cheese, softened

Coating

  • 12 ounces pink candy wafer melts
  • 4 ounces white almond bark (optional, for drizzle)

Instructions

  1. Heat Treat Dry Cake Mix: Pour the strawberry cake mix into a medium heat-safe bowl and microwave in two 30-second intervals, stirring after each, to heat treat the mix. Allow it to cool completely before combining with cream cheese.
  2. Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer on medium-high to beat the softened cream cheese for 2 to 2 ½ minutes until perfectly smooth and creamy.
  3. Combine Ingredients: Gradually sprinkle the cooled strawberry cake mix into the cream cheese while mixing just until fully incorporated to form a homogeneous dough.
  4. Chill Mixture: Cover the cheesecake mixture tightly and refrigerate for 2 hours to firm up for easier handling.
  5. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for placing the cheesecake bites.
  6. Scoop and Shape Bites: Using a 1-tablespoon cookie scoop, portion out the cheesecake dough. Roll each portion into a ball and place on the lined baking sheet. For best results, allow the uncoated bites to chill overnight in the fridge to prevent cracking when coated.
  7. Melt Candy Coating: Heat the pink candy wafer melts in a heat-safe bowl in 30-second intervals, stirring until fully melted and smooth.
  8. Coat the Bites: Roll each cheesecake bite in the melted candy wafer coating. Use a fork to lift them out and gently tap off excess coating. Touch up any bare areas with a spoon. Use a toothpick to clean off excess coating from the fork and place the coated bites back onto the parchment.
  9. Chill Coated Bites: Return the coated cheesecake bites to the baking sheet and set aside.
  10. Melt Almond Bark: In a separate small heat-safe bowl, microwave the white almond bark in 30-second intervals until melted and smooth for optional drizzle.
  11. Drizzle Almond Bark: Using a spoon or plastic sandwich bag with a snipped corner, drizzle thin ribbons of the melted white almond bark over the coated cheesecake bites for an elegant finish.
  12. Final Chill: Refrigerate the fully coated and drizzled cheesecake bites until ready to serve, allowing the coating to set beautifully.

Notes

  • Heat treating the dry cake mix ensures safety by eliminating any raw flour or egg concerns.
  • Letting the bites chill overnight before coating helps avoid cracks in the candy coating due to expansion.
  • Using a fork to remove excess coating results in a smoother finish without clumps.
  • The white almond bark drizzle is optional but adds a decorative touch and extra sweetness.
  • Store leftover bites in an airtight container in the refrigerator to maintain freshness.

Keywords: strawberry cheesecake bites, no-bake cheesecake, candy coated cheesecake balls, party desserts, bite-sized cheesecake

Find it online: https://topreci.com/strawberry-cheesecake-bites-recipe/